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Now showing 1 - 7 of 7

Publication

EVALUATING FREEZING TECHNIQUES AND QUALITY INDICATORS FOR FROZEN CAKES: EFFECTS ON SHELF LIFE, TEXTURE, AND SENSORY PROPERTIES

(STEF92 Technology, 2024-12-15, Amelia Buculei, Anca-Mihaela Gâtlan, Mircea Oroian, Mariana Butnaru, Ancuţa Chetrariu)

Advances in Biotechnology2024

DOIfrozen doughquality characteristicsafetyconsumer preference

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Publication

EVALUATION OF THE CHARACTERISTICS OF OLEOGELS BASED ON CARNAUBA WAX AND THE ROLE OF THEIR ADDITION IN THE WHEAT DOUGH

(STEF92 Technology, 2023-12-15, Georgiana Gabriela Codină, Sorina Ropciuc, Mircea Oroian, Florina Dranca, Ana Leahu)

Advances in Biotechnology2023

DOIoleogelrheological propertiesdough fermentationFT-IR analysisphysical-chemical characteristics

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Publication

FORMULATION OF OLEOGELS BASED ON CANDELILLA WAX: PHYSICOCHEMICAL AND RHEOLOGICAL CHARACTERIZATION

(STEF92 Technology, 2023-12-15, Sorina Ropciuc, Georgiana Gabriela Codină, Mircea Oroian, Florina Dranca, Ana Leahu, Ancuța Elena Prisacaru)

Advances in Biotechnology2023

DOIvegetable oilsoleogelsphysical-chemical propertiestextural propertiesrheological properties

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Publication

ANALYSIS OF PROTEIN CONTENT AND EVALUATION OF ANTIOXIDANT ACTIVITY OF LINDEN AND HAWTHORN POLLEN

(STEF92 Technology, 2022-11-15, Ancuța-Veronica Lupăescu, Brîndușa Alina Petre, Monica Iavorschi, Mircea Oroian)

Advances in Biotechnology2022

DOIproteinantioxidantpollen

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Publication

INFLUENCE OF DIFFERENT ADULTERATION AGENTS (GLUCOSE, FRUCTOSE, INVERTED SUGAR, HYDROLYSED SYRUP AND MALT WORT SYRUPS) ON HONEY TEXTURAL PROPERTIES

(STEF92 Technology, 2019-12-05, Mircea Oroian)

Advances in Biotechnology2019

DOIhoneyadulterationtexturePCA

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Publication

BIOGENIC AMINES OCCURRENCE INTO WINES AND BEERS FROM THE ROMANIA MARKET

(STEF92 Technology, 2017-11-20, Mircea Oroian, Ana Leahu, Sorina Ropciuc)

Advances in Biotechnology2017

DOIwinebeerbiogenic aminesHPLC-DAD

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Publication

EVALUATION OF DOUGH EMPIRICAL RHEOLOGICAL PROPERTIES AS AFFECTED BY DIFFERENT CALCIUM SALT ADDITION

(STEF92 Technology, 2017-11-20, Gabriela Georgiana Codina, Sorina Ropciuc, Dumitru Zaharia, Mircea Adrian OROIAN)

Advances in Biotechnology2017

DOIwheat flourempirical rheological propertiescalcium salts

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